Roasted Cauliflower & Potato Curry Soup

Name: Roasted Cauliflower & Potato Curry Soup
Yield: 8 1 1/2 cup
Cuisine: American
Ingredients: 2 tsp ground coriander; 2 tsp ground cumin; 1 1/2 tsp ground cinnamon; 1 1/2 tsp ground turmeric; 1 1/4 tsp salt; 3/4 tsp ground pepper; 1/8 tsp cayenne pepper; 1 small head cauliflower, cut into small florets (about 6 c); 2 tblsp extra-virgin olive oil, divided; 1 large onion, chopped; 1 c diced carrot; 3 large cloves garlic, minced; 1 1/2 tsp grated fresh ginger; 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish; 1 (14 oz) can no-salt-added tomato sauce; 4 c low-sodium vegetable broth; 3 c diced peeled russet potatoes (1/2-inch); 3 c diced peeled sweet potatoes (1/2-inch); 2 tsp lime zest; 2 tblsp lime juice; 1 (14 oz) can coconut milk; Chopped fresh cilantro for garnish

Brian Moore @brimoore_SD

San Diego, CA USA

From “EatingWell Soups” by Meredith Corp.

The soup can be refrigerated for up to 5 days.

Per serving: 272 calories; 15 g fat (10 g saturated fat); 0 mg cholesterol; 33 g carbs; 8 g total sugars (added 0 g added sugar); 5 g protein; 7 g fiber; 509 mg sodium; 911 mg potassium. Nutritional bonus: 184 percent daily value of vitamin A; 87 percent vitamin C; 20 percent iron

From “EatingWell Soups” by Meredith Corp.

The soup can be refrigerated for up to 5 days.

Brian Moore @brimoore_SD

San Diego, CA USA

From “EatingWell Soups” by Meredith Corp.

The soup can be refrigerated for up to 5 days.

From “EatingWell Soups” by Meredith Corp.

The soup can be refrigerated for up to 5 days.

Saved

Ingredients

8 1 1/2 cup

2 tspground coriander
2 tspground cumin
1 1/2 tspground cinnamon
1 1/2 tspground turmeric
1 1/4 tspsalt
3/4 tspground pepper
1/8 tspcayenne pepper
1small head cauliflower, cut into small florets (about 6 c)
2tblsp extra-virgin olive oil, divided
1large onion, chopped
1 cdiced carrot
3large cloves garlic, minced
1 1/2 tspgrated fresh ginger
1fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
1 (14 oz)can no-salt-added tomato sauce
4 clow-sodium vegetable broth
3 cdiced peeled russet potatoes (1/2-inch)
3 cdiced peeled sweet potatoes (1/2-inch)
2 tsplime zest
2tblsp lime juice
1 (14 oz)can coconut milk
Chopped fresh cilantro for garnish

Saved

Steps

1

Preheat oven to 450 degrees.
2

Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
3

Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chili and the remaining spice mixture. Cook, stirring, for 1 minute more.
4

Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
5

Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through.
6

Garnish with cilantro and chilies, if desired.
7

Serve with a dollop of sour cream or yogurt, if desired.